Custard Pudding

Description

Custard Pudding

Ingredients

• 6 tbsp Sugar
• 240ml/8fl.oz. water
• For the Custard Pudding
• 8 eggs
• 600ml/20fl.oz. Sweet condensed milk
• 600ml/20fl.oz evaporated milk
• 1 teasp vanilla extract
• 2 tbsp raisins

Procedures

1. Preheat the oven to 150C, 300F, Gas Mark 2.
2. Make the caramel by placing the Sugar in a small saucepan together with the water .
3. Allow the Sugar to dissolve over a low heat then bring to the boil.
4. Continue to boil rapidly until it turns a medium golden brown colour then remove from the heat immediately.
5. Pour the caramel into the base of an ovenproof dish, swirling around the bottom and slightly up the sides
6. Place the remaining ingredients in a large mixing bowl and mix well.
7. Pour the batter into the caramel lined dish, cover with aluminium foil then bake for about 1 ½ hours
8. Allow to cool to room temperature then chill in the refrigerator before serving.